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Polish Sauerkraut Bread

 Polish Sauerkraut Bread
Hearty, chewy slices of this light rye bread are terrific by themselves or with a favorite meal.
32 ServingsPrep: 20 min. + rising Bake: 30 min. + cooling


  • 6 cups all-purpose flour
  • 1 cup rye flour
  • 1 tablespoon sugar
  • 3 teaspoons salt
  • 1 package (1/4 ounce) active dry yeast
  • 2 cups water
  • 2 tablespoons butter
  • 3/4 cup sauerkraut, rinsed and well drained
  • Cornmeal


  • In a large bowl, combine 3 cups all-purpose flour, rye flour, sugar,
  • salt and yeast. In a saucepan, heat water and butter to
  • 120°-130°. Add to dry ingredients; beat until smooth. Stir
  • in sauerkraut and enough remaining all-purpose flour to form a soft
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Shape into two loaves, about 9 in. long. Grease two baking
  • sheets or 9-in. x 5-in. loaf pans and sprinkle with cornmeal. Place
  • loaves in prepared pans. Cover and let rise in a warm place until
  • doubled, about 45 minutes.
  • Lightly brush tops of loaves with water. With a very sharp knife,

2 of 2

Polish Sauerkraut Bread (continued)

Directions (continued)

  • make four to five diagonal slashes across the top of each loaf. Bake
  • at 400° for 20 minutes. Reduce heat to 350°; bake 10-15
  • minutes longer or until lightly browned. Remove from pans to wire
  • racks to cool. Yield: 2 loaves (16 slices).
Nutritional Facts: 1 serving (1 each) equals 106 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 251 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.